Rhubarbjamwithfruit Recipes

EASIEST RHUBARB JAM RECIPE

Steps:

• Put a saucer in the freezer.
• Heat rhubarb and lemon juice over medium heat.
• Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
• Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
• Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
• You can let the jars cool and keep in the fridge or process them so that they're safely sealed.

RHUBARB STRAWBERRY JAM

Steps:

• In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
• Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

RHUBARB JAM WITH FRUIT

Steps:

• 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2. Cover the bowl, and place it in the refrigerator overnight.
• 3. The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
• 4. Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• 5. Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.
• 6. Turn off the stove, then add the dry gelatin powder to the kettle; mix well.
• 7. Transfer the jam to the sterilized glass jars, and cover with the lids.
• 8. Cool the jam to room temperature, before storing it in the refrigerator or freezer.